Taco Casserole
Ingredients
Utensils
2 wooden spoons, spatula
Step 1/18
- ⅓ White onion, diced
- 9⅓ oz Canned, diced tomato
- 1⅓ oz Canned, diced green chilies
- ⅝ Roasted red bell pepper
- ⅔ cups Chicken broth
- ⅓ tsp Garlic, minced
- 1 tbsp chili powder
- ⅔ tsp ground cumin
- ⅓ tsp dried oregano
- ⅛ tsp salt
- ⅛ tsp Ground, black pepper
Add onion, diced tomatoes, diced green chilies, roasted red bell pepper, chicken broth, minced garlic, chili powder, ground cumin, dried oregano, salt and ground black pepper to the inner pot.
Step 2/18
- wooden spoon
Stir until combined.
Step 3/18
- 5⅓ oz Ground beef, frozen
Put frozen ground beef into inner pot.
Step 4/18
Close & lock the lid.
Step 5/18
Turn steam release valve to Sealing.
Step 6/18
Select Pressure Cook–High.
Step 7/18
Set timer to 15 minutes.
Step 8/18
After timer completes press steam release valve to Quick Release.
Step 9/18
- spatula
Break up ground beef
Step 10/18
- 4 oz Wide egg noodles, uncooked
Add egg noodles to inner pot.
Step 11/18
Close & lock the lid.
Step 12/18
Turn steam release valve to Sealing.
Step 13/18
Select Pressure Cook–High.
Step 14/18
Set timer to 4 minutes.
Step 15/18
After timer completes press steam release valve to Quick Release.
Step 16/18
Press Cancel and then Keep Warm.
Step 17/18
- wooden spoon
Stir well.
Step 18/18
- shredded Mexican cheese blend
Serve topped with shredded cheese.
Enjoy your meal!